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Basic tomato and basil sauce

From Moroccan bake to balsamic-glazed onions, Caroline Bretherton shows you how to knock up interesting and varied homecooked meals - the easy way

Caroline Bretherton

April 4 2009, 1:00am, The Times

Serves 4

Because this takes quite a long time to simmer down I usually make at least double quantities and freeze what I don’t need.

Ingredients

1 tin chopped tomatoes

1 onion, finely chopped

1 clove garlic, crushed

1tbsp tomato pur?e

Pinch of sugar

Handful of basil

Salt and pepper

Method

1In a heavy-bottomed saucepan heat a couple of tablespoons of olive oil. Add the onion and cook on a gentle heat for a few minutes until softened. Add the garlic and stir for a further minute, being careful not to let it burn. Now add the tomatoes, a further tin of water, the tomato pur?e, sugar, a pinch of salt and a good grind of black pepper.

2 Bring to the boil, turn down…

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